Recipe: Super Blueberry Muffins

These gems (picture coming soon) came from a Weelicious recipe. I'm obviously a fan of Catherine's site and recipes. Although I will never be nor appear as organized and successful as she is at making perfect food for the kids, I am always inspired by what she does.

The recipe for Very Berry Muffins was exactly the kind of recipe I was looking for this week. Over the weekend, my boys asked for blueberry muffins so I didn't want to disappoint. And, I didn't. They loved these. The muffins are easy to make and are bursting with blueberries. It's almost blueberries with a little muffin in between rather than a muffin with blueberries. They were great still warm but even better the next day.

If you're looking for an easy to make, nutritious and portable snack or breakfast, you should add these to your rotation. I absolutely love snacks like this!

Super Blueberry Muffins
Makes 12 muffins

1 1/4 Cup Whole Wheat Pastry Flour
3/4 Cup Old Fashioned Oats
2 Tsp Baking Powder
1/2 Tsp Salt
1/3 Cup Brown Sugar
1 Large Egg, whisked
1 Tsp Vanilla Extract
3/4 Cup 1% Milk
1/3 Cup Canola or Vegetable Oil
2 Cups Frozen Organic Blueberries (I used a 10 oz. bag)

Preheat oven to 400 F.

Place the first 6 ingredients in a medium bowl and combine. Combine the egg, vanilla extract, milk and oil in a large bowl.

Slowly add the dry ingredients into the wet ingredients. Gently mix the frozen blueberries into the batter, do not over mix or the berries will bleed. Pour batter into greased or muffin lined regular sized tins.

Bake for 20-22 minutes (Mine took 22 minutes). Allow muffins to cool for 5 minutes then remove to a cooling rack. Enjoy!

Good intentions

I have good intentions, I have for the better part of my life. But the problem is, I have a hard time seeing them through. Some days I feel like a complete failure because of this. I honestly feel like when I die, I will be known as the girl (okay, woman) with the best of intentions BUT... fill in the blanks.

I have to change my success to failure ratio. But from where I'm sitting (imagine a small apartment with crumbs, toys, dishes, other misc clutter and a decent supply of convenience snacks in the cabinet), it seems close to impossible. Do I get stuck because it's truly overwhelming or is it because making homemade mac and cheese instead of grabbing a box (albeit a well researched better than big brand box) half the time or keeping the sink empty and the laundry kept up is just not me? I ponder this every day. One of the few things that keeps me from losing all hope is I know I can't be alone on this.

As mothers, we strive for perfection where there really can't be any. I read a good amount of parenting blogs and food blogs that make it appear that perfection IS a possibility. Come on people, give me a break. But I guess that's why I started Medium Food Mama to begin with. And I suppose this is where I need to focus and continue to help myself and others be okay with giving the kids a Trader Joe's trail mix bar instead of a homemade one every now and then because it was cheaper and less time consuming and occasionally letting the house get to the point it looks like robbers ransacked it (this will be my excuse if someone shows up unexpectedly today by the way). But sometimes I still ask, are these things a reflection of who I really am and are my good intentions worthless? Ugh.

Well now that I've gotten that off my chest, I think I can move forward. My good intentions this week are to make a yummy meatloaf that will make me smile when the kiddos gobble it up, this fennel side dish, a couple quick breads and homemade graham crackers to hand the kids for snack in place of that convenience bar I mentioned earlier, keep the dishes under control, do some laundry and maybe get to the much needed shampooing of the rug. And a few other things of course but you get the picture. Here's to a good week. Deep breath. Fingers crossed.

A better "Rice Krispies Treat"

Rice Krispies Treats, a staple of childhood. At least mine. Sugary and sweet, sticky and chewy, what's not to love? Well, some of the ingredients I suppose, specifically the packaged marshmallows. Here is a sample ingredients list from a popular brand:

CORN SYRUP, SUGAR, DEXTROSE, MODIFIED CORN STARCH, WATER, GELATIN, TETRA SODIUM PYROPHOSPHATE (WHIPPING AID), ARTIFICIAL FLAVOR, ARTIFICIAL COLOR (BLUE 1).

The "Blue 1" is my least favorite. Making homemade marshmallows is on my to-do list which would make the traditional Rice Krispies Treats recipe better. But for now, I gave Catherine's (Weelicious) version of these childhood treats a go and was very happy with the results. And more importantly, my boys loved them. 

These were super easy and gave me an opportunity to try rice syrup for the first time. You can make variations using other nut butters or seed butters as well as adding dried fruit or chocolate chips. They don't taste like the original rice treats but they have the same consistency and texture. They also look the same with the exception of being a little darker due to the peanut butter. These will definitely be in the treat rotation at my house!

Click here for the recipe.

Recipe: Pumpkin Bread

I am more than excited that Fall is almost here. Although I don't hesitate to make Fall-esque recipes all year around, when Fall officially arrives, I definitely step it up! Pumpkin is my favorite. Pumpkin bread, pancakes, pie, muffins, scones and so on. There's even a Pumpkin Spice coffee that Gloria Jeans offers only this time of year. For the record, I am not a flavored coffee gal but this is the one exception.

I've been looking at the three cans of pumpkin left over from last year's stockpile for a few weeks now. I'm going to use one to make Pumpkin Pie Popsicles from Marla at Family Fresh Cooking, one for a pie and the other I used yesterday for this wonderful pumpkin bread. Pumpkin bread recipes are everywhere. So many variations. Some spicy, some not. Some with nuts, lots without. Some with butter, others with oil, etc. You get the picture. I have a go to Chocolate Chip Pumpkin Bread from Cooking Light that I adore but had yet to find/create a recipe for regular pumpkin bread. Until now that is. I think I've come up with a pumpkin bread that is worthy of making on a regular basis. And even worthy enough to give to friends and family. My recipe is based on a recipe I found at Allrecipes.com. I reduced the sugar a bit and used a combination of brown and white sugar, replaced one cup of AP flour with white whole wheat flour, replaced half the butter with organic cinnamon applesauce and adjusted the spices a bit.

This bread came out moist and flavorful. Distinctly pumpkin spice. It was a hit with my boys, including the hubby. Now that I have a basic recipe to make, and even though it's great just the way it is, I'll certainly be experimenting with it throughout the season. Maybe a little ginger and maybe some walnuts? It will be fun to taste it evolve. I'll definitely post any adjustments that I think are worth sharing. For now though, here is a pretty darn good start to a wonderful Fall!

Peanut Butter

Ingredients: Peanuts, salt.

As I was stirring a new jar of peanut butter this morning I was inspired to write about it. I've used natural peanut butter for so many years that I've sort of forgotten about the other stuff.

When I was a child I remember hearing my aunt say that natural peanut butter was awful and that it tore the bread when she tried to spread it. I'm not sure how accurate her recollection was. Maybe she poured the oil out or didn't mix it in properly. I don't know but my experience was the opposite. It was smooth and creamy even after being refrigerated.

The one we most often buy is at Trader Joe's. It's simple and affordable. $1.99 to be exact. I understand having to stir the separated oil back into the peanuts may seem like a bother to some but it's really a simple step that takes just a minute to do. Also, by turning the jar upside down for a while prior to opening makes it even easier to combine. Additionally, there is natural versions that don't require mixing. Just be sure to double check the ingredients on those ones to be sure it's not a natural peanut butter wannabe.

And speaking of wannabes, I've noticed the big brand peanut butters have come out with "natural" versions. Or have they? I was curious so I decided to compare ingredients. Check it out:

Trader Joe's ingredients: Peanuts, salt.

Skippy Natural ingredients: Roasted peanuts, sugar, palm oil, salt.

Skippy regular ingredients: Roasted peanuts, sugar, hydrogenated vegetable oils (cottonseed, soybean and rapeseed) to prevent separation, salt.

Jif Natural ingredients: Peanuts, sugar, palm oil, contains 2% or less of: salt, molasses.

Jif regular ingredients: Roasted peanuts and sugar, contains 2% or less of: molasses, fully hydrogenated vegetable oils (soybean and rapeseed), mono and diglycerides, salt.

As you can see, the two competing big brands don't offer a truly all natural peanut butter. Not sure why. Even the makers of the famous Goober Grape, Smucker's, makes a real natural peanut butter.

Peanut butter is one of those foods that is naturally nutritious and delicious all on its own. No need for added stuff. My aunt must have got a bad batch or was having a bad day because natural peanut butter is anything but awful. So throw out the Jif and the other stuff, the kiddos won't mind, I swear!

A Pie for Mikey

The boys helping me make #apieformikey

I am but a speck, if that, in the food blogging community and I am behind on this request but I am compelled to still show up for Jennie from In Jennie's Kitchen and her family. Jennie's husband died suddenly of a heart attack on Sunday, August 7th. In her post "for mikey" she simply said this:

"For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there's no tomorrow because today is the only guarantee we can count on."

I didn't read of the news until over a week after Mikey passed away. And since reading about it, I haven't been able to shake the sadness I feel for her and her daughters. My heart breaks for Jennie. I do not know the feeling of losing my husband only of almost losing him. The "almost" was enough to turn my world upside down and permanently change my soul. My husband beat the beast that threatened to take his life, stage four non-hodgkins lymphoma. Although we were forever changed, we had the opportunity to repair most of the wounds it inflicted on us as individuals and as a couple. The heart attack that hit Mikey, did not extend such opportunity.

For Jennie and her family, my boys and I have made a pie for Mikey. As we enjoy a piece this evening together, the Perillo family will be in our thoughts. May time be kind to Jennie and her daughters and send a sense of peace to them ASAP.

Recipe: Chicken (Tortilla) Soup

There was a sale last week on roast chicken at Whole Foods that I could not pass on: $4.99 each, regularly $9.99 each. I bought two. I figured one would make a nice and easy dinner as is and the other I could use for sandwiches, quesadillas and/or soup. And I made all three. I added Annie's BBQ sauce to the chicken for BBQ chicken quesadillas, I made a simple chicken salad for a sandwich and, my favorite item out of the bunch, a take on chicken tortilla soup.

The soup was easy to make and resulted in a flavorful and filling meal. I adapted this recipe from here. I chose not to use fried tortilla strips or chips but rather serve with warm corn tortillas on the side, more my style. I also added corn and cumin and skipped the cheese. I also didn't top with cilantro only because I did not have any. I liked this soup very much and will definitely make it again. I'm happy to have something new to serve with the burrito and taco dinners I so often make.